I was curious about this recipe and the use of Splenda sugar substitute. I tried this recipe this afternoon replacing the granulated sugar for 1 cup of the Splenda. It was pleasantly surprising! This turned out to be very much like a "light" pineapple cheesecake. Very moist, not too sweet. I would, however, use real granulated sugar plus the cinnamon for the topping. Thanks, Jessi, I'll make this over and over.